Zucchini Soup - Easy To Make & Loaded With Veggies!
Recipe Information
Zucchini Soup
Cultural Context
Zucchini soup has its roots in Mediterranean cuisine, particularly popular in Italy during the summer months when zucchinis are in season. This dish embodies the Italian philosophy of using fresh, seasonal ingredients to create light, flavorful meals. Today, variations of zucchini soup can be found globally, often adapted to include local herbs and spices, making it a versatile dish enjoyed in many cultures.
cream
🥗Healthier: coconut milk
💰Cheaper: milk
Coconut milk adds creaminess with fewer calories.
vegetable broth
🥗Healthier: water
💰Cheaper: chicken broth
Water reduces sodium while chicken broth adds flavor.
Preheat a stainless steel pot.
Cut half a red onion into planks and then dice it.
Chop 2 stalks of celery and 2 carrots.
Add extra virgin olive oil to the pot.
Add half a teaspoon of Celtic salt and a few cracks of black pepper; cook for about 8 minutes.
Smash and peel 6 cloves of garlic, then give them a rough chop and add to the pot; cook for another 4 minutes.
Peel and cut 4 green zucchinis into big cubes; add to the pot.
Add 1 teaspoon of turmeric, 1 teaspoon of paprika, 1 teaspoon of onion powder, and 0.5 teaspoon of cumin to the pot; season with salt and black pepper.
Cover the pot and let the zucchini exude its moisture for a few minutes.
Add 1 can of full fat coconut milk and 0.5 cup of water; stir and bring to a simmer, then set a timer for 20 minutes.
Use a stick blender to puree the soup until creamy; add a good pinch of salt to taste.
Serve the soup garnished with chopped fennel tops and crumbled feta cheese.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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